This Grilled Balsamic-Garlic Steak is juicy, flavor-packed, easy to make, and perfect for grilling season. Made with simple pantry staples and a handful of fresh ingredients, this recipe brings bold, mouthwatering flavor to your table with minimal effort. Whether you’re grilling outdoors or using a stovetop grill pan, this steak comes out tender, savory, and seriously satisfying every time.
Oriana’s Thoughts On The Recipe
I made this recipe very often, and oh my… it was divine! The balsamic vinegar and garlic combo adds just the right tangy kick, and the steak turned out unbelievably tender—it practically melted in our mouths. You can probably tell we’re a bit of a steak lover, right? This dish is proof that simple ingredients and a hot grill can create something really special. Trust me, once you try it, you’ll want to make it all year long!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Balsamic Vinegar: This adds a rich, slightly sweet tang that tenderizes the meat and deepens the overall flavor. Choose a good-quality balsamic for best results.
- Worcestershire Sauce: Packed with umami, it boosts the savory flavor and enhances the meatiness of the steak.
- Garlic: Freshly minced garlic adds a punch of flavor that complements the balsamic beautifully.
- Kosher Salt: Helps tenderize the steak while enhancing all the flavors. Kosher salt is preferred for its coarse texture and clean taste.
- Black Pepper: Adds a bit of heat and complexity to balance the sweetness of the balsamic.
- Olive Oil: Helps carry the flavors into the meat and keeps it moist during grilling.
- Fresh Rosemary: Brings a lovely, earthy aroma that pairs so well with garlic and balsamic. You can also use dried rosemary if that’s what you have on hand.
- Steak of Your Preference: This marinade works well with most cuts! Try Top Sirloin for a budget-friendly option, Flank Steak or Flat Iron for something lean and flavorful, or go all out with Filet Mignon, Striploin, or Ribeye if you’re feeling fancy.
Food Allergy Swaps
- This recipe is naturally egg, dairy, gluten, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Soy: Some Worcestershire sauces contain soy. If you need a soy-free option, check labels carefully or use a soy-free brand or coconut aminos as a substitute.
Potential Recipe Challenges & Pro Tips
- The steak turns out tough: Overcooking or using a very lean cut can make the steak chewy. Pro Tip: Use a meat thermometer and cook to your preferred doneness. Depending on the cut, aim for medium-rare to medium for tender results.
- The marinade isn’t flavorful enough: Sometimes the flavors don’t penetrate if the marinating time is too short. Pro Tip: For deeper flavor, let the steak marinate for at least 2 hours, ideally overnight, in the fridge.
- The steak sticks to the grill or grill pan: This can happen if the grill isn’t hot enough or not properly oiled. Pro Tip: Preheat your grill well and lightly oil the grates before adding the steak. Let the meat sear properly before flipping.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Make the Marinade
In a large zip-top bag or bowl, mix together the balsamic vinegar, Worcestershire sauce, garlic, salt, pepper, olive oil, and rosemary. Add your steak, seal the bag (or cover the bowl), and pop it in the fridge to marinate for at least 2 hours—overnight is even better for more flavor!
- Preheat the Grill
Get your grill nice and hot! Whether you’re using an outdoor grill or a grill pan on the stove, high heat is key to getting a good sear and locking in those juices.
- Grill the Steak
Place the marinated steak on the hot grill and cook for about 6–8 minutes per side for rare. If you prefer it more done, just grill a few minutes longer. To be sure it’s cooked just how you like, use a meat thermometer:
Medium rare: 135°F (57°C)
Medium: 145°F (63°C)
Medium well: 150°F (66°C)
Well done: 160°F (71°C)
Just stick the thermometer into the side of the steak so the tip is in the center—not touching any bone or fat. - Let It Rest
Once off the grill, let the steak rest for about 10 minutes. This helps keep all the tasty juices inside.
- Slice and Serve
Slice your steak thinly against the grain so it’s extra tender. Serve it as-is or dress it up with a drizzle of cilantro mojo or chimichurri for even more flavor.
Extra Recipe Tips For Success
- Use a meat thermometer to be sure it’s cooked just how you like. Just stick the thermometer into the side of the steak so the tip is in the center—not touching any bone or fat. Use these temperature as a guide:
- Medium rare: 135°F (57°C)
- Medium: 145°F (63°C)
- Medium well: 150°F (66°C)
- Well done: 160°F (71°C)
- Always let your steak rest for 5–10 minutes after grilling to keep it juicy.
- Slice the steak against the grain for the most tender bite.
The Secret to Tender Steak: Slice Against the Grain
You know how your steak looks kinda like it has tiny little lines or stripes running through it? Those are called the grain. They’re like the muscles of the meat—all lined up in one direction like spaghetti noodles lying next to each other.
Now, if you cut the same way the lines go, your steak gets chewy. Like…really hard to chew. Like, you’ll be chewing forever and thinking, “Why does this taste like rubber?”
So just remember: Don’t follow the lines. Slice across them. So after your steak is done resting, take a close look, find the direction of the grain, and then slice perpendicular to it. Think of it like turning the stripes into confetti.
Variations & Additions
- Add a splash of soy sauce or coconut aminos to the marinade for extra umami.
- Mix in a pinch of crushed red pepper flakes if you like a little heat.
- Toss in a few sprigs of thyme along with the rosemary for added herb flavor.
- Finish the steak with a pat of herb butter if you don’t need it dairy-free.
Serving Suggestions
Serve your grilled steak with chimichurri sauce and grilled vegetables, a crisp green salad, or creamy mashed potatoes. It also pairs beautifully with crusty bread or simple rice. For a summery touch, serve alongside corn on the cob or a fresh tomato salad.
Storage and Freezing Instructions
Storage: Store leftover steak in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze the marinated, uncooked steak for up to 2 months. Thaw overnight in the refrigerator before grilling. Cooked steak can also be frozen, but it may lose some tenderness when reheated.
How to Reheat Leftover Steak (Without Drying It Out)
Oven: The oven method is best when you’re reheating a whole piece of steak (like a full strip, ribeye, or filet). Let the steak come to room temperature for about 20–30 minutes. Preheat the oven to 250°F (120°C). Place the steak on a wire rack over a baking sheet and warm it for 20–25 minutes, or until heated through.
Skillet Method: Slice the steak and warm it in a skillet over low heat with a splash of broth or water. Cover and heat just until warmed through. This method is fast and helps keep the meat tender.
Microwave Method (Quickest): Cut the steak into thin slices. Place in a microwave-safe dish with a bit of broth, water, or olive oil. Cover with a lid or a damp paper towel. Microwave on medium power (50%) in 30-second intervals until hot, flipping the slices as needed.
Frequently Asked Questions
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Recipe Card
Grilled Balsamic-Garlic Steak
Equipment
Ingredients
- 2 tablespoons (30 ml) balsamic vinegar
- 2 tablespoons (30 ml) Worcestershire sauce
- 5 garlic cloves, peeled and finely chopped
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup (60 ml) olive oil
- 2 sprig of fresh rosemary
- 2 lb (900 g) steak of your preference (I used beef round top round steak)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Make the Marinade:
- Mix the balsamic vinegar, Worcestershire sauce, garlic, salt, pepper, olive oil, and rosemary in a large plastic bag. Add the steak and let it marinate in the refrigerator for 2 hours up to overnight.
Grill:
- Heat the grill to high heat.Tip: Whether you're using an outdoor grill or a grill pan on the stove, high heat is key to getting a good sear and locking in those juices.
- Grill the steak for 3-6 minutes per side, and a few minutes longer for medium. To be more precise, insert a thermometer through the side of the cut, tip in the center, not touching bone or fat. Meat internal temperatures: Medium rare: 135° F 57 ° C, Medium: 145° F 63 ° C, Medium well: 150° F 66 ° C; Well Done: 160° F 71 ° C.
- Let it rest for 10 minutes before cutting.
- Slice the steak thinly against the grain and serve with cilantro mojo or chimichurri, if desired.
- Oven: The oven method is best when you’re reheating a whole piece of steak (like a full strip, ribeye, or filet). Let the steak come to room temperature for about 20–30 minutes. Preheat the oven to 250°F (120°C). Place the steak on a wire rack over a baking sheet and warm it for 20–25 minutes, or until heated through.
- Skillet Method: Slice the steak and warm it in a skillet over low heat with a splash of broth or water. Cover and heat just until warmed through. This method is fast and helps keep the meat tender.
- Microwave Method (Quickest): Cut the steak into thin slices. Place in a microwave-safe dish with a bit of broth, water, or olive oil. Cover with a lid or a damp paper towel. Microwave on medium power (50%) in 30-second intervals until hot, flipping the slices as needed.
- This recipe is naturally egg, dairy, gluten, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Soy: Some Worcestershire sauces contain soy. If you need a soy-free option, check labels carefully or use a soy-free brand or coconut aminos as a substitute.
- The steak turns out tough: Overcooking or using a very lean cut can make the steak chewy. Pro Tip: Use a meat thermometer and cook to your preferred doneness. Depending on the cut, aim for medium-rare to medium for tender results.
- The marinade isn’t flavorful enough: Sometimes the flavors don’t penetrate if marinating time is too short. Pro Tip: For deeper flavor, let the steak marinate for at least 2 hours, ideally overnight, in the fridge.
- The steak sticks to the grill or grill pan: This can happen if the grill isn’t hot enough or not properly oiled. Pro Tip: Preheat your grill well and lightly oil the grates before adding the steak. Let the meat sear properly before flipping.
- Use a meat thermometer to be sure it’s cooked just how you like. Just stick the thermometer into the side of the steak so the tip is in the center—not touching any bone or fat. Use these temperatures as a guide:
- Medium rare: 135°F (57°C)
- Medium: 145°F (63°C)
- Medium well: 150°F (66°C)
- Well done: 160°F (71°C)
- Always let your steak rest for 5–10 minutes after grilling to keep it juicy.
- Slice the steak against the grain for the most tender bite.
- Add a splash of soy sauce or coconut aminos to the marinade for extra umami.
- Mix in a pinch of crushed red pepper flakes if you like a little heat.
- Toss in a few sprigs of thyme along with the rosemary for added herb flavor.
- Finish the steak with a pat of herb butter if you don’t need it dairy-free.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This recipe was originally published in July 2014. The recipe remains the same, but more notes, tips, photos, and information were added to the post in April 2025 to make it as helpful as possible!
